Yum!! I love barley in chicken soup!

Did u add the barley in uncooked, or boil it first?

@@Lisaairbnb quick barley is like minute rice. Cooked and dehydrated. Takes 15minutes to be ready

Everything cooks while your canning it and it ready to eat whenever your ready! 😉

It sure is handy! We just love this!

This is perfect for that!! We also thicken the broth and Toss a pie crust on top and make a quick chicken pot pie... So yummy and quick!

The USDA says you can't can rice, but I have . It doesn't go bad, just gets a little mushy...

We’ve had some in the pantry for as long as 3 years and it was still great!

Just rewatch her video and you can also watch another lady named homestead heart I learned how to do it from looking at her videos don’t be afraid you can do it.

Also -boiling steamy water cooking food for 90 minutes will pretty much kill any germs !

You sure can, I like to par cook the chicken so it doesn't stick together while canning.

You sure can, it's still the se processing time. 💕🇺🇸

@@HomesteadCorner ohhhhh yes❣️ I went ahead n did it and I've got 5 pint jars of beautiful chicken n veggie soup😁🙏❣️❣️🙏❣️🙏❣️ty😊

Sometimes jars siphon if they are too full (even just a few teaspoons) it's OK, you just want to make sure once they cool, they all have a good seal. Once in a while half the liquid will siphon out, it doesn't hurt the soup at all...

@@HomesteadCorner all the seals went down. I felt around the lid. Felt like liquid oozed out?? Is that siphoning? I will set them aside & open in a month or so. If it looks bad or dmells off; will toss it. Thanks for hrlping me👍

Patrick couldn’t agree more. It’s almost every video I watch. Starting to wonder if they really want to teach or be watched

I'm pretty sure you have already found your answer but, just in case... This soup has to be pressure canned. It CAN NOT be water bathed. Put the jars in the pressure canner with the appropriate amount of water in the bottom. (If you're not sure how much water please check your manual to get the right amount.) Put your lid on and turn the burner on. When the canner gets hot enough it will start shooting a stream of steam out of the venting pipe. When you have a steady stream start a 10 minute timer. When the time goes off put your weight on. (Please check what your altitude is and how much weight is needed for you. It is different depending on how high you live. This is a VERY important step that CAN NOT be skipped.) When you reach the right amount of pressure your weight will start doing a dance and wiggling letting out steam. This is normal and what you want. When the dance starts you start your timer. Some people time soup for meat times (90 minutes for quarts and 75 minutes for pints) Other will do it for soup times. (75 minutes for quarts and 60 minutes for pints). If I have a lot of meat in mine then I go with meat times. This soup I would process for soup times. 75 minutes for quarts. I hope this helps. If you have any more questions I will help if I can. Thanks and Happy Canning.